Farrotto with Acorn Squash and Kale

This version of risotto uses farro instead of rice - it's just as satisfying and delicious.

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Makes:
6

Prep Time:
0
hours
30
mins

Cook Time:
1
hour
0
mins

Total Time:
1
hour
30
mins

Ingredients

For the squash:

1
small acorn squash

1
tbsp.
unsalted butter

sea salt

1
tsp.
freshly ground white pepper

230
ml
vegetable stock

1
bunch kale

For the farrato:

2
vegetable stock

rapeseed oil

130
g
farro

4
tbsp.
unsalted butter

80
g
diced white onion

1
garlic clove, sliced paper-thin

120
ml
dry white wine

Freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 220°C/gas mark 8.

Cut the squash in half. Remove and discard the seeds and rinse the squash under cold water. Place the squash cut side up on a rimmed baking sheet. Divide the butter between the two halves and sprinkle with the salt and white pepper. Roast the squash for 35 minutes, or until fork-tender.

While the squash is roasting, prepare the kale: remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash the kale in a sink of cold water, changing it several times, to remove any sand. Drain and dry with paper towels.

When the squash is done, remove it from the oven and pour the butter and juices from the cavities into a container. Let the squash cool enough to handle.

Warm the stock in a small saucepan over medium-high heat. Add the butter and juices from the cavities of the squash. Peel the squash. Place the pulp in a blender, add the warm stock and juices, and blend on high to a very smooth puree, about 3 minutes. Set aside.

For the farrotto, keep the oven heated at 220°C/gas mark 8.

Heat the stock in a partially covered large saucepan over medium heat; keep warm over low heat.

Heat the rapeseed oil in a medium ovenproof skillet over medium heat. When the oil is shimmering, add the farro and stir to coat it with the oil. Place the skillet in the oven and toast the farro for 8 minutes, stirring after 4 minutes. Transfer the farro to a bowl and reserve. Wipe the skillet clean.

Put the empty skillet over medium-high heat. When the skillet is hot, about 2 minutes, add 2 tablespoons of the butter and reduce the heat to medium. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until soft, about 2 minutes. Add the wine, increase the heat to high, and cook until the wine is almost evaporated, about 2 minutes.

Add the toasted farro to the pan and stir to coat. Add a ladleful of the warm stock, reduce the heat to medium, and stir until the liquid is almost absorbed. Continue cooking, a ladleful of warm stock at a time, stirring to prevent scorching and letting each addition be absorbed before adding the next batch until the farro grains have expanded and are al dente, about 1 hour. The farro will look creamy like risotto.

Remove the farro from the heat, add the squash puree and kale, and stir until the kale is wilted. Put the skillet back over medium heat and add the remaining 2 tablespoons of butter and the cheese. Stir and serve.

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